NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato and carrots into uniform 1-inch cubes to ensure even roasting.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary leaves, discarding the woody stems.

• 4

  In a medium bowl, toss the diced vegetables with half of the olive oil, half of the sea salt, and half of the black pepper.

• 5

  Pat the chicken breast dry with a paper towel and rub with the remaining olive oil, minced garlic, chopped rosemary, and remaining salt and pepper.

• 6

  Arrange the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 7

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and slightly browned.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted root vegetables.